Taco Soup

1 1⁄2 pounds ground beef
1 envelope taco seasoning
2 cans (15 1⁄4 ounces each) whole kernel corn, undrained
2 cans (15 ounces each) ranch-style or chili beans, undrained
2 cans (14 1⁄2 ounces each) diced tomatoes, undrained
Crushed tortilla chips and shredded cheddar cheese
Flour tortillas, warmed

In a Dutch oven or large saucepan, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally. Place tortilla chips in soup bowls; ladle soup over chips. Sprinkle with cheese. Serve with warmed tortillas.

Yield: 8-10 servings (about 2 quarts).